Ingredients for Spicy Eggplant with Preserved Egg and Pepper: Preserved eggs 2, Garlic to taste, Screw peppers 4, Salt to taste, Eggplant 1, Light soy sauce 2 tablespoons, Vinegar 1 tablespoon, Sichuan pepper oil a little, Chopped green onions to taste, Sesame seeds to taste.
Method:
Step 1: Cook the eggplant until tender, either by steaming for about 20 minutes or microwaving for around 10 minutes.
Step 2: Roast the peppers in an air fryer for a few minutes; if you don’t have an air fryer, char them over an open flame or pan-fry until they achieve a tiger skin texture.
Step 3: Use a mortar and pestle to crush the garlic.
Step 4: Crush the preserved eggs.
Step 5: Tear the eggplant and peppers into strips, removing the skin for a softer texture.
Step 6: Pour in the crushed preserved eggs.
Step 7: Add soy sauce, vinegar, chicken essence, sesame seeds, chili peppers, and Sichuan pepper oil, then mix well.
Step 8: Although the appearance may not be appealing, the taste is astonishing.
Step 9: Delicious and a top choice for pairing with rice.
Cooking Tips: Remove the skin from the peppers and eggplant while they are still hot; it becomes difficult to tear when cold.
Every delicious dish has its own tricks, and I have little tips for each of my dishes. You can search for ‘Hunan Cuisine’ to directly view my recipes!
